A life in print
At the very heart of all of his books is Michel’s urge to teach others. From his first book, New Classic Cuisine, written when he was 42, through the countless editions since, every word written is his own, and every dish photographed has been prepared by the maestro himself.
The process usually takes between four to six months spread over a two-year period, with Michel becoming obsessive and infuriatingly passionate about each labour of love to the end. Praising the infinite patience of the teams of editors and photographers over the years, he concedes that eventually they all agree with him: while the wheels of creation move slowly, they move to a perfect end result.
Michel’s latest book, The Essence of French Cooking is quite simply one his soul compelled him to write. “I just knew that if I did not write it, at some point, I would not be able to write anything else!”